Coconut Cream Lush

Instructions

1. Prepare the Crust

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl.
2. Press firmly into a 9×13 inch baking dish.
3. Optional: Bake at 350°F (175°C) for 8-10 minutes, or chill for 20 minutes. Cool completely.

2. Make the Cream Cheese Layer

1. Beat cream cheese and powdered sugar until smooth.
2. Fold in 1 cup whipped topping.
3. Spread over the cooled crust.

3. Prepare the Coconut Pudding Layer

1. Whisk pudding mix and cold milk until thickened (about 2 minutes).
2. Spread over the cream cheese layer.

4. Add the Whipped Topping

1. Spread remaining whipped topping on top.

5. Toast the Coconut

1. Toast shredded coconut in a skillet over medium heat until golden brown. Stir frequently.
2. Cool before sprinkling over the whipped topping.

6. Chill and Serve

1. Refrigerate for at least 4 hours, or overnight.
2. Slice and serve cold.

Tips & Variations

Tips:

• Allow layers to set fully for best results.
• Freshly grated coconut tastes amazing!
• Make ahead – it tastes even better the next day!
• Experiment with different crusts (Oreos, shortbread).

Variations:

• Pineapple Coconut Lush: Add a layer of drained crushed pineapple.
• Chocolate Coconut Lush: Use chocolate pudding instead of coconut.
• Almond Joy Lush: Add chopped almonds and mini chocolate chips.

Storage

• Refrigerate leftovers for up to 3 days.
• Freeze for up to 1 month. Thaw overnight in the fridge.

FAQs

Q: Can I use homemade whipped cream?

A: Yes! Whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.

Q: Can I make it gluten-free?

A: Yes! Use gluten-free graham crackers or cookies.

Q: Best way to toast coconut?

A: Skillet or bake at 350°F (175°C) for 5-7 minutes, stirring frequently.

This Coconut Cream Lush is a guaranteed crowd-pleaser! Enjoy!